Ingredients

Preparation

Open the eclairs in 2. Reserve.
In a bowl, mix the oil, vinegar, salt, pepper, and chopped basil.
Cut the tomatoes in 4. Remove the seeds.
Cut the remaining flesh into brunoise (small dice).
Add these to the vinaigrette and mix. Let marinate for 30 minutes in the refrigerator.
Assemble just before serving, as the eclairs would soften.

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Entry

Eclair brushetta and basilic

Name: Eclair brushetta and basilic
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 pastry eclairs; 3 vine tomatoes, well red; 1 bunch of basil; 1/2 tsp of red wine vinegar; 40ml of olive oil; Salt and pepper from the mill

Preparation: 10 min

Cooking: 0 min

Servings: 4

These basil bruschetta eclairs enhance the traditional choux pastry into a fresh summer appetizer. Filled with fresh tomatoes and a basil vinaigrette, they add a savory note to your meals. Practical and simple to prepare, these eclairs can be enjoyed as an appetizer or starter for your dinners.